Bread salad with chicken breast

Ingredients for 2 servings:

• 2 chicken breasts
• ½ baguette(s)
• 120 g arugula
• 120 g cherry tomatoes
• 100 g Parmesan
• 30 ml Balsamic vinegar, white
• 1 sprig(s) rosemary
• 1 handful of olives, black
• olive oil
• Sea salt
• Black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

delicious summer dish

Wash the arugula and tomatoes and remove the stems from the arugula. Season the chicken breast with freshly ground black pepper and salt and sear in the pan until hot, then remove and set aside. Add olive oil and a sprig of rosemary to the same pan and lightly toast the diced baguette. In the meantime, coarsely grate the Parmesan and cut the chicken breast into bite-sized pieces. Mix the arugula, halved black olives, and chicken breast with white balsamic vinegar (darker doesn’t look as nice), olive oil, sea salt, and freshly ground pepper. Briefly place the bread cubes on kitchen paper and add the whole cherry tomatoes to the still-hot pan until they burst. Lightly mix the tomatoes, half of the Parmesan, and the bread cubes with the arugula, then sprinkle the remaining Parmesan over the top.